Napa Valley Barbecued Chicken
|Broiler fryer||1 Pound, seasoned (flour)|
|Butter||1⁄4 Cup (4 tbs)|
|Catsup||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Onion||1 Medium, minced|
|Worcestershire sauce||1 Tablespoon|
|Brown sugar||1 Tablespoon|
Coat chicken with seasoned flour.
Cook in hot melted butter in a large skillet until evenly brown.
Remove to a 2 quart casserole dish.
Start heating oven to 325 degrees.
In saucepan, combine catsup and the next 7 ingredients; bring to a boil.
Pour over chicken.
Bake, covered, for 1 1/4 hours or until tender.